Sunday, August 1, 2010

Saddle of Young Rabbit with Mustard Cream Sauce

Jessica was out of town this weekend, so I took the opportunity to cook some things that she wouldn't normally go for.

I picked up a rabbit from Countryside Farms at the farmer's market on Saturday. I have had rabbit a few times at restaurants, but prior to tonight, I have never prepared it myself. Jessica will eat rabbit on occasion, but tends to shy away from it because of the cuteness factor.

Anyhow, to cut right to the chase, this is what I came up with:

Saddle of Young Rabbit with Mustard Cream Sauce
Pan roasted saddle of young rabbit with garlic. Mustard cream sauce with red wine (Côtes du Rhône) and tarragon. Chantrelle mushrooms. Gently roasted buttered potatoes with thyme and black pepper.


Wow... This dish surprised me. It was simply amazing. I stuck to classic flavor combinations and tried to keep the flavors subtle so as to not overpower the rabbit. It worked spectacularly. I will most certainly be utilizing rabbit more often in the future.